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Receta Smoked Trout Fillet With Lentil Salad And Lemon Confit
by Global Cookbook

Smoked Trout Fillet With Lentil Salad And Lemon Confit
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Ingredientes

  • 8 x boneless skin-on trout fillets
  • 2 Tbsp. extra virgin olive oil
  • 2 x garlic cloves peeled, minced
  •     Juice of 1 lemon
  • 1/2 tsp fennel seeds
  • 1/4 tsp dry thyme
  • 1/2 tsp fresh minced cilantro
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 x lemons washed
  • 1/4 c. granulated sugar
  • 2 x dry chili peppers
  • 2 x star anise
  • 1/2 tsp fennel seeds
  • 1 x bay leaf
  • 10 x basil leaves
  • 1 sprg fresh rosemary
  • 1/4 tsp salt
  • 1 box dry green lentils - (1.1 lbs) rinsed
  • 1 x bay leaf
  • 1 x dry chili pepper
  • 1 sm basil and parsley bundle
  • 1 x onion peeled, split
  • 1 x carrot peeled, and
  •     split lengthwise
  • 3 x garlic cloves peeled, smashed
  • 1 Tbsp. salt
  • 1 x roasted pepper peeled, diced small
  • 1 med ripe tomato medium diced
  • 3 x green onions trimmed, sliced thin
  • 1 Tbsp. fresh minced cilantro or possibly basil
  • 1 x cooked carrot from cooked lentils diced small
  • 2 ounce extra virgin olive oil
  • 1 ounce good vinegar (sherry)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Salad greens

Direcciones

  1. Soak 2 c. of wood chips (apple, cherry or possibly mesquite) in hot water for 30 min. Rinse trout and pat dry. Meat side up, season fillets with above ingredients. Preheat barbeque grill on high for 5 min. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well.
  2. Place fish in grill basket or possibly directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 min. Don't let fish overcook. Place fillets around lentil salad and greens. Top with lemon confit and some of its juice.
  3. Lemon Confit: Trim ends of lemons, and cut each into 6 wedges. Remove seeds and outer membranes. Place in 2 c. cool water with all ingredients and bring to boil. Simmer 20 min till moderately soft. Let cold in syrup.
  4. For Cooking Lentils: Place all ingredients in 2 qts cool water. Bring to a boil and simmer 30 min till moderately tender. Let cold.
  5. For Mixing Salad: Drain lentils and mix with first 9 mixing ingredients. Serve over salad greens.
  6. This recipe yields 4 servings.